Neapolitan CANNELLONI with ricotta, a very simple recipe, a typical Sunday main course, a tasty baked pasta dish perfect for lunch or dinner.
Delicious Neapolitan cannelloni, the classic Sunday dish, I rarely make them but they are very good, everyone likes them, adults and children, usually the tray is completely emptied.
The recipe for NEAPOLITAN CANNELLONI is very simple, the classic filling is with ricotta and minced meat, then covered with tomato sauce and Parmesan, and once ready, they are baked.
A complete baked pasta main course even if you end up eating them on Sunday accompanied by a second course, never mind, we’ll think about dieting on Monday.
Join me in the kitchen today there are Neapolitan cannelloni!
Published
October 6, 2018 19:12
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
P.S. I used a special bronze-drawn pasta format, large grooved penne.
- 15 egg cannelloni
- 12 oz sheep ricotta (or cow's milk)
- 14 oz veal minced meat
- 9 oz fiordilatte
- grated Parmesan cheese
- 2.9 cups peeled tomatoes
- 3.5 tbsp extra virgin olive oil
- Half onion
- 1 carrot
- 1 stalk celery
- basil
- salt
- 18 oz all-purpose flour (or semolina)
- 5 eggs
Steps
If you decide to make the pasta by hand, pour the flour into the mixer, add the eggs and knead.
Then roll out the dough on a floured surface and cut it into squares of about 5 inches.
Then prepare the sauce.
Chop the carrot and celery, then place them in a saucepan, add the onion without chopping it, if you prefer you can also do it, we don’t like it.
Then prepare the filling.
Heat the oil in a pan, then add the meat and let it cook, try to crumble it with a fork.
When the meat is almost cooked, add some tomatoes and the ricotta, then mix and cook it a little to let it dry.
Stuff the cannelloni, if you make them by hand, put the filling on the squares and roll the dough.
Oil a baking dish, add a little sauce on the bottom and make a row of cannelloni, season with the sauce and the fiordilatte cut into pieces.
Continue until you use up the ingredients, sprinkle with grated Parmesan and bake in a hot oven at 355°F for about 20-25 minutes.
Bon appétit
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Neapolitan CANNELLONI with ricotta
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FAQ (Frequently Asked Questions) NEAPOLITAN CANNELLONI with ricotta
Can I prepare the Neapolitan cannelloni in advance?
Of course! They can also be frozen, either cooked or raw.
What can I add to the recipe?
You can add boiled spinach to the filling.
